ABSTRACT
Well water samples were collected from different household wells in Ifedapo Estate in Abuja community of Ikorodu Local Government Area, Lagos State, Nigeria. The samples of the well were analyzed for their physiochemical properties. The physiochemical properties of the water samples were analyzed using standard methods. The pH and Temperature ranged from 6.41-7.11 and 26.79-27.370C respectively. The bicarbonate and sulphates value were in the range of (28.41-31.41mg/l) and (17.42-28.69mg/l). The result obtained was compared with the drinking Water Quality Maximum Permissible level (NSDWQ) and World Health Organization (WHO).
TABLE OF CONTENT
Title Page
Certification i
Dedication ii
Acknowledgment iii
Abstract iv
Table of Contents v
CHAPTER ONE 1
1.1. Introduction 1
1.2. Justification 2
1.3. Aim and Objectives 3
CHAPTER TWO 4
2.0 Literature Review 4
2.1 History of Water 4
2.2 The Global Water Cycle 4
2.3 Distribution of fresh water resources 7
2.4 Ground water hydrology: How water works 8
2.5 World demand for water 10
2.6 Depletion of fresh water resources 12
2.7 Water Salinization 13
2.8 Water Pollution 14
2.9 Water Related Diseases 16
2.10 Water Quality Impacts 17
2.11 Groundwater 18
2.12 Rivers and Streams 19
2.13 Lakes 19
2.14 Contaminants in water 20
2.15 Water Temperature 21
2.16 Acidification 21
2.17 Pathogenic Organisms 21
2.18 Trace Metals 22
2.19 Emerging Contaminants 22
2.20 Effects of Poor Water Quality on the Environment 23
2.21 Pollution by Heavy Metals 23
CHAPTER THREE 24
3.0 Materials and Method 24
3.1 Materials 24
3.1.2 Sources of materials 24
3.1.3 Water Collection Process 24
3.1.4 Methods 24
3.1.5 Physio-Chemical Properties 24
ANALYSIS 26
3.2.2.1 Determination of pH 26
3.2.2.2 Determination of Temperature 26
3.2.2.3 Determination of Lead 26
3.2.2.4 Determination of Bi-Carbonates 26
3.2.2.5 Determination of Manganese 26
3.2.2.6 Determination of Mercury 28
3.2.2.7 Determination of Arsenic 29
3.2.2.8 Determination of Sulphates 29
CHAPTER FOUR 30
4.0 Results and Discussion 30
4.1 Results 30
4.2 Discussion 33
CHAPTER FIVE 36
5.1 Conclusion 36
5.2 Recommendation 36
References 37
Appendix 47
